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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I loved these triangles of spinach and cheese from the first time I tasted them 30 years ago. This recipe is baked cut and baked, rather than individually wrapped. Tastes just as good and takes a fraction of the time to make. Read more . I like to serve these with lemon wedges or tzatziki sauce. Ingredients:
4 - 10.5 oz boxes frozen, chopped spinach, thawed |
1 medium onion chopped finely |
4 cloves garlic minced |
4 t minced fresh dillweed |
1 t oregano |
2 teas kosher salt |
1 lb plain feta cheese, crumbled |
8 oz farmer's cheese or mozerella, diced 1/4 cubes |
1 t cracked pepper |
juice from one lemon |
1/2 c olive oil + 2 t |
one box phyllo sheets, thawed |
4 oz melted butter plus 1/4 c olive oil mixed |
Directions:
1. Squeeze the spinach by hand until no liquid is released. It should look slightly dry.
2. Chopped the spinach
3. Heat the 2 T of olive oil in a frying pan.
4. Saute the onion until translucent
5. Add the garlic, dill, oregano, cracked pepper. Cook another 2-3 minutes
6. Add the onion mixture to the spinach, mix well
7. Add the two cheeses, mix well
8. Add the salt, 1/2 olive oil, and lemon juice, mix well, set aside
9. On a half cookie layer 4 sheets of phyllo, making sure you over hang the edges by an inch or so. Be sure to brush each sheet well with the butter/olive oil mixture
10. Add the spinach mixture and press down evenly
11. Fold the over hanging edges over the edge of the spinach
12. Top with 4 more layers of phyllo, brushing each layer liberally with the butter/olive mixture. Over hang the edges about 1/2
13. Gently tuck the over hanging edges down the sides.
14. Cut the sheet into 12 squares using a sharp knife. Cut each square across the middle on the diagonal to form 24 triangles
15. Brush any remaining butter/olive oil mixtures on the cut seams.
16. Bake at 400 F for 45 minutes
17. Recut the triangles
18. Serve warm with lemon slices and/or tzatziki sauce.
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